Ingredients
Equipment
Method
Preprep
- Grease and line the cake tin with unbleached parchment paper.
Crust
- Place the Oreo cookies in a food processor or a plastic bag and crush them into fine crumbs. Add to a bowl.
Note: Optional - Save 20g-30g for decoration. 300 grams Oreo Cookies - Melt butter in the microwave for 30-40 seconds. Add to Oreo crumb mix.100 grams Butter
- Add cocoa powder.20 grams Cocoa Powder
- Mix ingredients until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a springform cake tin to create the crust.
- Place the pan in the refrigerator to set while you prepare the filling.
Filling
- In a large mixing bowl, whisk the philadelphia and mascarpone until smooth and creamy.250 grams Mascarpone, 300 grams Full-Fat Philadelphia Cream Cheese
- Add the powdered sugar and vanilla extract to the cream cheese and mix until well combined.100 grams Powdered Sugar
- Whisk the double cream in a separate bowl until stiff peaks form.200 grams Double Cream
- Carefully fold the cream into the cream cheese mixture until well incorporated, creating a light and fluffy texture.
- Add the lemon juice and Baileys. Gently mix well.100 grams Baileys Original, 1 tsp Lemon Juice
- Remove the crust from the refrigerator and pour the cheesecake filling over it.
- Smooth the top with a spatula or spoon.
Note: It doesn't have to be perfectly flat. - Refrigerate until it's time to add the Baileys chocolate sauce.
Sauce
- Put the dark chocolate into a double-boiler saucepan and set over a low heat to completely melt. Stirring occasionally.100 grams 70% Dark Chocolate
- Once melted, add the Baileys, cream, butter, and sugar. Mix well.60 grams Baileys Original, 30 grams Powdered Sugar, 10 grams Butter, 50 grams Double Cream
- Remove the cheesecake from the fridge.
- Spread the chocolate sauce over the top of the cheesecake.
Decoration
- Add mini Oreos around the edge of the cheesecake.100 grams Mini Oreo Chocolate Sandwich Cookies
- Add a few of your favorite decorative sprinkles or the 20-30g crushed Oreo cookies that were saved at the beginning.Sprinkles
- Place the cheesecake ice cream in the freezer for 3-4 hours before serving. Or, freeze overnight and defrost for approximately 5 hours.
- Serve and enjoy!
Notes
Here are some top tips to help you succeed and bake Baileys Cheesecake Ice Cream like a pro:
- Do not use half-fat or lite versions for the cream cheese because your cheesecake will not set.
- You can customize cheesecake ice cream with different variations of Oreo cookies or try other Baileys flavors to create your own unique twist.
- Ensure your cream cheese, eggs, and other dairy ingredients are at room temperature. This ensures a smooth and lump-free cheesecake batter.
- Use only full-fat cream cheese rather than a cream cheese substitute or low-fat version for optimal results.
- Ensure the cream is well chilled before whipping. Cold cream whips up faster and holds its shape better.
- Whip the cream until stiff peaks form, but be cautious not to overwhip, as it can lead to a grainy texture. Stop whipping as soon as the cream holds its shape.
- When incorporating the whipped cream into the cream cheese mixture, use a gentle folding motion. This helps maintain the filling's light and airy texture.
- When making the base, press it firmly and evenly into the pan to create a sturdy base. Press the crumbs down using the back of a spoon, measuring cup, or glass.
- When melting the chocolate, use a gentle method, such as a double boiler or microwave, in short 15-20-second intervals, stirring in between. White chocolate can seize if exposed to high heat.
- For clean, smooth slices, use a sharp knife dipped in hot water to cut the cheesecake. Wipe the knife between each cut for a neater presentation.
- If you want to use gelatine in your cheesecake, make it according to the manufacturer's instructions by sprinkling the gelatine sachet into a little hot water (approx. 4-5 tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed, then add to the creamy cheesecake filling. Stir gently or use a hand mixer on the lowest setting. The cheese will not need freezing.
- Because this is a cake ice cream, it needs to be slightly defrosted before serving; we suggest putting it in the fridge for 1-2 hours.
